The Best Way to Cook Pork (Confit and Rillettes)
00:00 Intro
00:45 Choosing the Pork Shoulder
01:17 Pork Shoulder Cooking Methods Overview
01:55 Braising Method ()
03:05 Slow-Roasting Method
04:14 Confit Method
06:00 RECIPE STARTS HERE (Curing the Pork)
08:55 Cooking the Pork
10:51 Straining the Pork
11:51 Making Rillettes
13:20 Storing and Serving Rillettes
Chef John’s video that inspired this dish:
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CORRECTIONS: The salt amount I use in this video is very conservative. For a more intense flavor, use 1% of salt, not 0.8%. If you are making rillettes, you might want to add m...ore salt during the final shredding and mixing with fat stage since cold things need more salt than hot. When you taste it in the warm state before dividing into jars, it should be slightly over-salted.
Note that the pork shoulder I work with comes with a huge fat cap. If yours doesn’t, you’ll eit
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